Picture this: a succulent, perfectly cooked beef tenderloin that’s the star of your holiday dinner. This recipe is not just about cooking meat; it’s about creating memories around the table. With a few simple steps, you’ll have a dish that’s both elegant and surprisingly easy to make.
Why This Recipe Works
- The beef tenderloin is a naturally tender cut, making it foolproof for a festive centerpiece.
- Herb butter basting adds layers of flavor and keeps the meat juicy.
- Resting the meat ensures every slice is as tender as the last.
Ingredients
- 1 (4 to 5-pound) beef tenderloin, trimmed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Equipment Needed
- Roasting pan with rack
- Meat thermometer
- Small bowl for herb butter
- Basting brush
Instructions
Preheat and Prepare
Preheat your oven to 425°F. While the oven heats, let the beef tenderloin sit at room temperature for about 30 minutes. This ensures even cooking. Mix the softened butter with garlic, rosemary, and thyme in a small bowl. Set aside.
Season the Beef
Pat the beef dry with paper towels. Rub it all over with olive oil, then season generously with salt and pepper. The oil helps the seasoning stick and promotes a beautiful crust.
Roast to Perfection
Place the beef on the rack in the roasting pan. Insert a meat thermometer into the thickest part. Roast for about 25 minutes, then start checking the temperature. For medium-rare, aim for 135°F. Tip: Baste the beef with the herb butter during the last 10 minutes of roasting for extra flavor.
Rest Before Slicing
Once the beef reaches your desired doneness, remove it from the oven and let it rest on a cutting board for at least 15 minutes. This allows the juices to redistribute, ensuring a moist and tender slice every time.
Serve and Enjoy
Slice the beef against the grain into 1/2-inch thick pieces. Arrange on a platter and drizzle with any accumulated juices. Serve immediately and watch as your guests marvel at your culinary skills.
Tips and Tricks
For an even more flavorful crust, consider searing the beef tenderloin in a hot skillet before roasting. This step adds a delicious caramelized exterior. If you’re short on time, you can prepare the herb butter up to two days in advance. Just keep it refrigerated until ready to use. Lastly, don’t skip the resting step—it’s crucial for a juicy result.
Recipe Variations
- Swap the rosemary and thyme for tarragon and chives for a different herbal note.
- Add a tablespoon of Dijon mustard to the herb butter for a tangy twist.
- For a spicy kick, mix in a teaspoon of crushed red pepper flakes with the butter.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes, you can prepare the herb butter and season the beef a day in advance. Keep the butter in the fridge and the beef wrapped in the refrigerator until ready to cook.
How do I know when the beef is done? The best way is to use a meat thermometer. For medium-rare, look for 135°F; medium, 145°F; and well-done, 160°F.
What sides go well with beef tenderloin? Classic pairings include roasted potatoes, green beans almondine, or a crisp salad. The rich flavor of the beef pairs well with both hearty and light sides.
Summary
This holiday beef tenderloin recipe is a guaranteed crowd-pleaser, combining simplicity with elegance. Follow these steps for a perfectly cooked, flavorful centerpiece that’ll make your festive meal unforgettable.